After some time of simmering, the broth in the barrel had noticeably reduced; by this point, the fragrance of osmanthus flowers and the vibrant color of red yeast rice had completely melded into the soup.
Huang Jun carefully fished out the packets of red yeast rice and osmanthus from the barrel and set them aside, as they were no longer needed in the cooking process.
In the preparation of osmanthus sticky rice lotus root, controlling the heat is of utmost importance.
Only the perfect level of heat can ensure that the lotus root retains its shape during cooking while absorbing enough sugar and osmanthus fragrance, achieving a texture that's soft yet not mushy, and sweet without being overwhelming.
As time gently passed…
The lotus root, under the slow simmer, gradually became tender and smooth, quietly absorbing the essence of the broth in the pot.
